Flanken Cut Beef Ribs with Chipotle Tequila Glaze
These Flanken Cut Beef Ribs with Chipotle Tequila Glaze are easy to make, but oh, so delicious!
Things to know:
Are flanken ribs the same as short ribs?
Flanken and short ribs are often the same cut of meat but differ in how they are sliced: flanken is cut thinly across the bones, while traditional short ribs (also called English cut) are cut thickly between the bones. This difference in cut leads to different cooking times and methods; flanken ribs cook faster and are good for marinades and grilling, whereas English cut short ribs take longer and are better for slow cooking and braising.
What are flanken ribs used for?
This cut is popular in Korean BBQ (but that does not mean that we can’t be creative with other cuisines), but it’s not just for the grill. Because flanken ribs are thinner, they cook up quickly and are perfect for high-heat methods like: Grilling or broiling – Marinate overnight and grill over medium-high heat for 3–4 minutes per side.
What is a tamarind paste?
Tamarind paste is a concentrated condiment made from the sweet and sour pulp of the tamarind fruit pod, typically diluted with water and strained to remove seeds and fibers. It has a tangy, fruity flavor and is used in many cuisines as a key ingredient in sauces, chutneys, and marinades.
Are flanken style ribs tender?
Yes, flanken ribs can be tender if cooked using the right method, which often involves high heat for a quick sear, or slow cooking to break down the connective tissue. For the tenderest result, marinating with ingredients that contain acid, such as citrus or vinegar, is also highly recommended.
What is the tequila made of?
Tequila is made from the blue agave plant, a succulent that grows for 7–10 years before its heart, or “piña,” is harvested. The piña is cooked, crushed, and its sugary juice is fermented and distilled to create tequila. By law, only tequila made from blue agave grown and produced in specific regions of Mexico can be called tequila.
Ingredients:
6–7 lb flanken cut beef ribs
1 x 3.5oz can of chipotle in adobo
1 T tamarind paste
1 T agave nectar
1 T of tequila or mezcal
Instructions
1. Start by making the glaze. Combine the chipotle peppers in adobo sauce with the mezcal, agave and tamarind paste. Use an immersion blender or regular blender to blitz into a smooth paste, about 2-3 minutes. The glaze can be made up to a week in advance and kept in the fridge.
2. Set your smoker up for direct cooking at 400F.
3. Season the beef ribs well on both sides with kosher salt.
4. Place them over the fire, and cook by turning them every 30 seconds.
5. They will begin to smoke and char quickly. Keep cooking and flipping frequently until they are mostly cooked, the fat has mostly rendered and the meat has turned a deep golden brown with crispy edges. This should take 5-6 minutes over high heat.
6. Once the ribs are the color you want, move them across to the indirect or cool side of the grill, then brush them with the glaze. Turn them over and brush the other side with the glaze, then close the lid and let them cook a further 3-5 minutes so the glaze sets a little. If you want a super crispy/charred finish, put them back over the heat for a minute each side once glazed.
7. Remove from the grill and serve – as an option, you can slice each rib between the bones to create small appetizer-style niblets. ENJOY!
Equipment used:
Yoder YS640s Smoker
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